Instructions: Halve the pineapple lengthwise, cut of the skin (removing all brown areas)

with a sharp knife and cut out and discard the core. Place the prepared halves, cut side down on a cutting board and cut them crosswise into 1/2" slices. Arrange half the slices in a 6 cup gratin dish.

Combine the maple syrup, lemon juice and kirschwasser, if using, in a small bowl. Mix in the strawberries and spoon half the mixture evenly over the pineapple slices. Arrange the remaining pineapple slcies on top and spoon on the res t of the berry mixture. Cover and let marinate for a few hours or overnight in the refrigerator. Serve in deep dessert dishes. 125 cal.

NOTES : From Jacques Pepins Simple and Healthy Cooking

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